Traditional Corned Beef And Cabbage Recipe
Ingredients
| Cabbage | 2 Pound | |
| Bouillon cube | 1 | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Corned beef | 1 Can (10oz) | |
| Mustard Sauce | ||
| Chopped parsley | ||
Directions
Discard outer leaves of cabbage and cut remainder in 8 wedges, cutting off some of core.
Arrange wedges in a circle in large skillet, dissolve bouillon cube in water, pour over cabbage, cover and simmer 10 minutes, or until cabbage is tender.
Arrange corned-beef slices between cabbage wedges and in center, cover and simmer 10 minutes longer.
Pour sauce over top and sprinkle with parsley.
Arrange wedges in a circle in large skillet, dissolve bouillon cube in water, pour over cabbage, cover and simmer 10 minutes, or until cabbage is tender.
Arrange corned-beef slices between cabbage wedges and in center, cover and simmer 10 minutes longer.
Pour sauce over top and sprinkle with parsley.
Chef
